1 TbspAvocado or olive oil ((if oil-free, sub twice the amount of water))
1Medium onion, diced
1Large red or orange bell pepper, diced
3Large cloves garlic, minced
1/2 tspSmoked paprika
1 tspGround cumin
1 tspSea salt
1/2 cupVegetable broth
1 (14.5-oz.) canFire-roasted diced tomatoes
2Chipotle peppers in adobo sauce, minced
2 TbspAdobo sauce
4 (15 oz.) cansBlack beans, drained
Cashew cream
Tortilla chips, slightly crushed
Avocado
Cilantro
1.5 tbspHot Chilli Powder
Instructions
Heat a large pot or Dutch oven over medium heat. Once hot, add the oil, onion, and bell pepper and cook, stirring occasionally, until softened, about 4-5 minutes.
Add the garlic, smoked paprika, cumin, and salt, and cook for 1 minute, until fragrant.
Add the broth (or water), tomatoes, chipotle peppers, adobo sauce, and drained black beans and stir well. Bring to a gentle boil, then reduce heat slightly and allow to cook uncovered at a gentle boil for 20-25 minutes, stirring occasionally, until thickened.
Taste and adjust as needed, adding more salt for overall flavor, adobo sauce for smokiness, or chopped chipotle peppers for heat.
Serve warm topped with cashew cream (or jalapeño cashew sauce), tortilla chips or strips (see notes), diced avocado, and/or cilantro (all optional). It's also amazing in our Smoky Black Bean & Quinoa Chili Bowl.
Store leftovers separately in the refrigerator for up to 3-4 days. The soup will keep in the freezer for up to 1 month.
